Giant grains farmhouse - Taste Tomorrow 2024

Ingredients

Method

  • Place all ingredients into the spiral mixing bowl.
  • Mix for 5 mins slow and 8 mins fast.
  • Temperature of the dough after mixing should be around 27C.
  • Bulk ferment for 10 minutes.
  • Divide into 450g. 
  • Mould into balls for intermediate proof.
  • Intermediate proof 15 minutes. 
  • Mould into long loaf shape to fit the required tin.
  • Place the dough pieces into the required pre-greased tins seam down.
  • Final ferment for 1hour at 32C and 85% humidity. 
  • Once removed from the proofer allow the dough to skin for 5/10min.
  • Dust with white flour and cut 5 diagonal score on top of the dough.
  • Bake in deck oven 230C bottom and 220C top for 28 minutes. 
  • Right after baking decant the breads and place on cooling wires. 

About this recipe

A white farmhouse with 30% of Giant grains soaked in Sapore Eleanor. Nice texture contrast from the grains and Eleanor brings a gentle acidity.

Discover

Related recipes